Rhubarb Compote with Porridge

Serves 2

Ingredients:

• 1 apple, remove the core and dice
• 1 pear, remove the core and dice
• 2 sticks rhubarb, remove the fibrous ends and dice
• Pinch cinnamon
• 1-2 tbsp maple syrup
• 120g porridge oats
• 400ml oat milk
• 200ml water
• Pinch Maldon salt
• 2 tbsp coconut yogurt
• Lemon zest

Method:

1. Dice the apple, pear and rhubarb and place in a medium saucepan with a splash of water, pinch of cinnamon and a good glug of maple syrup. On a medium heat simmer the fruit for 10-15 minutes until it is softened. Set aside until you are ready to serve.
2. To make the porridge, place the oats in a medium sauce pan with 400ml of oat milk and 200ml of water, you can change these amounts depending on how you like your porridge texture, I like mine quite loose. Add a pinch of salt and simmer the oats in the liquid until piping hot throughout. Tip into a bowl, dollop over the compote, add some coconut yogurt and a few gratings of lemon zest.

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